Detroit Dark Red Beet
Heirloom

Those who don’t like beets have not tried home-grown; they are simply delicious! These 2 1/2" - 3" beautiful deep crimson beets do not get woody as do smaller varieties if left to grow large, so they are perfect for canning, pickling, and eating fresh. The greens rival chard and spinach for tenderness and flavor, and are very nutritious. Beet seed is actually a dried fruit with 1 to 5 seeds in each fruit, so proper thinning is very important.

When to sow outside: RECOMMENDED. 2 to 4 weeks before average last frost, for early summer crop, and late summer for fall crop. Growing during hot temperature periods should be avoided. USDA zones 10 and 11 can sow fall through winter.

When to start inside: Not recommended.

Special germination instructions: Soak seeds for 8 to 24 hours before sowing

Harvesting: For early spring sowings, harvest before summer heat. For late summer sowings, harvest before first heavy frost. For winter sowings in mild climates, harvest by March. Harvest when roots are anywhere from 2" - 3" in diameter. Do not let them get too big; the smaller they are, the more tender. Foliage can be harvested when 6" tall or shorter. You can take as much as one third of a beet plant’s leaves without harming the root crop; leave at least 2" of foliage above ground level.

Artist: Carolyn Crawford